Russula is greenish. Russula scaly (Russula virescens) Green russula

Kira Stoletova

Russula is a genus of russula, which includes more than 60 varieties that differ in color and properties. These mushrooms are not demanding on soil composition and climatic conditions. Russula green and its counterpart are found in mixed forests. They usually grow singly or in small families of 3-5 pieces.

Description of the mushroom

These fungi form mycorrhiza with the root system of deciduous and coniferous trees, i.e. they are active mycorrhiza-formers. Distributed throughout the world. Knowing the exact description of the appearance of the green russula, it will be possible to avoid poisoning by its poisonous double.

The hymenophore has a lamellar structure and is colored white. The plates are often located at the stem, but closer to the edge of the cap they diverge. Near the foot of the plate may occasionally branch. With aging, the hymenophore acquires a fawn hue. The cap diameter is 5-10 cm, depending on the age and habitat conditions. In young specimens, the shape of the cap is usually semicircular, in old specimens it is prostrate with a wavy edge and clearly visible scars.

In a young mushroom, the cap is covered with mucus. When dry, it becomes shiny. The color is greenish or off-white. In an old mushroom, the color of the cap becomes green-olive.

The height of the leg is 4-7 cm, the diameter is 2-3 cm. The leg itself is cylindrical in shape, not hollow inside, smooth, white. In old mushrooms and in specimens growing during the drought period, brown spots appear on the stem. The white flesh has a pleasant mild sweetish taste. But the plates are characterized by a sharp taste. When pressed, the inside of the fungus turns brown, exudes a barely perceptible pleasant aroma.

In nature, a green scaly variety is found. It differs from the usual structure of the cap surface. Flakes of a light green color are clearly visible on it. The surface of the cap appears airy.

Poisonous twins and false russula

Russula has poisonous counterparts: pale grebe, fly agaric.

The greenish russula resembles a young pale grebe. The young fungus has a poorly visible leg. This is the most common reason why a poisonous doppelgänger ends up in a mushroom picker's basket.

Irina Selyutina (Biologist):

About the pale toadstool, you need to remember that:

• In clinical practice, poisoning with it is classified into mild, moderate and severe.
• Not only the fungus itself is poisonous, but also its spores.
• Mushrooms and berries located nearby (within a radius of about 1.5-2 m), as well as flowers, cannot be torn - its mycelium can transfer some of the toxins to these forest inhabitants and make them hazardous to health.
• Toadstool toxins are resistant to high temperatures and gastrointestinal enzymes.

An edible mushroom has distinctive features common to the russula genus:

• no Volvo ring;
• barely perceptible pleasant smell.

An adult edible specimen is easier to determine: its leg is clearly visible, the hat becomes depressed in the central part, which does not appear in the pale grebe. If you dig the soil under the toadstool, you can see that it grows from a kind of formation resembling a bag or an egg (Volva). The top of the double's cap is convex, and 2 rings are visible on the leg: from below and from above. A distinctive feature of the toadstool is the acrid, unpleasant smell of pulp.

The scaly variety is confused with fly agaric. The main difference between them: in russula, the scales tightly adhere to the hat, in the fly agaric, they are easily torn off. In nature, there are russula, which are not desirable to eat because of their inedibility:

1. Russula is caustic, or pungent: the hat is convex, light red. The flesh and stem are white, exude a fruity aroma, and are distinguished by a pungent, unpleasant taste.
2. Russula is spicy, or yellowing: hat cherry with a purple tint. The pulp is dense, yellow, smells like fruit. Eating is fraught with gastrointestinal upset.
3. Russula blood red: the hat has a color and gives the name to the species - bright red. The pulp on the cut is yellow. View conditionally edible. When consumed raw, it causes indigestion.

Beneficial features

The fruiting body of green russula contains a lot of vitamins and microelements necessary to provide the human body with energy. 20% of the mushroom body consists of protein. Contains calcium, phosphorus, magnesium and iron.

The calorie content of the mushroom is 12 kcal per 100 g of pulp. Refers to dietary products. Regular use helps prevent the development of blood clots.

Contraindications

Green russula are contraindicated:

• children under 8;
• pregnant and lactating women;
• People suffering from kidney disease, gastritis.

When using russula, you should not exceed the daily allowance of 150 g. The products must undergo thorough heat treatment. In undercooked or raw form, they cause gastrointestinal upset, usually accompanied by vomiting, diarrhea.

Attention! A pickled product, consumed in large quantities, causes an exacerbation of liver diseases. Even an edible mushroom collected near the city, near roads and factories, causes severe poisoning, so you need to carefully choose a mushroom place.

Application

Due to its healing properties and a number of vitamins in the composition, the product has found wide application in cooking and medicine. It is included in the diet when "drying" the body and intense training. The increased protein content allows you to quickly restore muscle tissue damaged during increased physical exertion, improve metabolism.

The use of this product in the amount of 150 g / day has a positive effect on the state of the nervous system and immunity. Protein components actively restore the tissues of the walls of the vascular network, preventing their blockage (thrombosis), and contribute to the elimination of toxins. A high iron content increases the level of hemoglobin in the blood.

An inedible analogue - blood-red russula - is used as a raw material for tinctures. The extract from it contains useful trace elements and substances that make it possible to create homeopathic preparations.

In cooking

Russula is consumed fried, pickled, salted. Before cooking, the product is thoroughly washed from dirt. The hat is peeled, prying off the edge with a knife. Lightly cut out the core.

The cleaned, prepared fruiting body requires instant processing while the flesh is not yet yellow. It is important not to let it darken. Boil the mushrooms for 20 minutes, then drain the water and fill it with new water, boil for another 20 minutes with the addition of spices, bay leaves and onions. After such preparation, they can be fried, stewed or rolled into jars.

Raw mushrooms contain the enzyme russulin. It is used in the manufacture of rennet cheeses and cottage cheese.

Russula green (Russula aeruginea) - edible mushroom

Edible "double" of Pale grebe - Russula green

Comparison of pale grebe and green russula (Amanita phalloides vs Russula aeruginea)

In medicine

Russula has found wide application in medicine. Traditional healers have long used it in the treatment of abscesses, abscesses and pyoderma (purulent skin lesions that develop as a result of the penetration of bacteria into the body - pyogenic cocci). In traditional medicine, mycelium extract is used in the production of medicines for cancer patients. The mushroom is actively used in dietary nutrition in the treatment of thrombosis and cardiovascular pathologies.

Mushroom juice is used in the fight against corns. Russula vodka tincture is effective in the treatment of colds. It is also used externally for rubbing. The inedible russula caustic mushroom is suitable for the production of hemostatic drugs.

Conclusion

Green russula are useful edible organisms that are widely used not only in cooking, but also in medicine. They are able to replace meat products, which makes them attractive to vegetarians. The high content of the vitamin-mineral complex has a beneficial effect on the condition of the skin, nail plates, and teeth. The most dangerous inedible double is the pale grebe.

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Russula aeruginea

Description and features green russula

mushroom cap russula green 5-10 cm in diameter, at first semicircular, later convex-prostrate or flat, sticky, shiny when dried, with a thin ribbed edge, dirty whitish, grayish-greenish, green or olive-green. Leg green russula 4-7×2-3 cm, cylindrical, smooth or wrinkled, white. pulp green russula white, turning brown when pressed, with a mild taste, without a special smell. mushroom plates russula green adherent, frequent, white. Creamy spore powder. Disputes at green russula 7-9×6-8 µm, spherical, finely warty, colorless.

It grows on soil in deciduous (mainly birch) forests from July to October.

Good edible mushroom. Used russula green for fresh and dried food.

Russula green may have a certain resemblance to the deadly poisonous toadstool (Amanita phalloides), from which it differs sharply in the absence of a ring on the stem and volva at its base, as well as in the fragility of its consistency.

Russula green - video

Russula green and Pale grebe - differences in video

Russula green (Russula aeruginea, gramincolor) a little out of favor with mushroom pickers. And all due to the fact that inexperienced mushroom pickers confuse green russula with a poisonous pale grebe. In fact, there are differences between pale grebe and russula, visible to the naked eye and shown in the picture below.

Russula green can be found in coniferous and deciduous forests from June to October.

The cap of the green russula is 5-9 cm in diameter, sometimes up to 15 cm, at first hemispherical, convex, later convex-prostrate or flat, depressed, with smooth or slightly ribbed edges. The color may be lighter at the edges. A distinctive feature of the species is the greenish color of the cap with a darker color in the center. In addition, there are rusty or red-yellow spots in the center of the cap. The skin is sticky in wet weather, covered with thin radial grooves.

The stem of the mushroom is 4-9 cm tall, 8-20 mm thick, cylindrical, even, dense, smooth, shiny, white or with rusty-brown speckles. At the base, the stem may taper slightly. The leg is gray on the cut.

Description of green russula (Russula aeruginea, gramincolor) in pictures

Photo of green russula in nature

See also:

Spreading.

Europe, Asia, Northwest Africa, North America (1-5). On the territory of Russia, it is found in the European part and the Far East (3-5). The species was noted in all adjacent areas. In Moscow oblast recorded in Odintsovo, Naro-Fominskii (found in 2004), Ruza and Domodedovo districts (6–8). Possibly located in other parts of the region.

Number and trends of its change

With a wide range, the species is not common, single specimens or small groups of 2-5 fruiting bodies. In the Odintsovo district, in the reserve "Zvenigorod biostation of Moscow State University and the Sima quarry", constant observations are made of the development of the species (known since 1965). There is a decrease in the number of populations. In 2006-2007 the species was not found in known localities (8).

Features of biology and ecology

Fruiting bodies consist of a cap and a central stem. The cap is 5-10 (up to 15) cm in diameter, hemispherical, in mature fruiting bodies it is flatly procumbent or slightly depressed, fleshy, dense, matte, dry, with a blunt thick edge, greenish or gray-greenish, lighter along the edge. The skin cracks, does not separate from the pulp.

The plates are creamy white, sometimes forked. Leg 5-10 cm long and 2-3 cm in diameter, cylindrical, even, dense, white, at the base - with a greenish or brownish tinge. Spore powder is white. Fruiting bodies are formed in July-September. Edible. Symbiotroph. It forms mycorrhiza with broad-leaved species (oak) and with birch. Lives in clarified deciduous and mixed forests (1-4).

Limiting factors

Disturbance of natural habitats (cutting down forests), natural changes in plant communities, as well as collection by the population.

Conservation Measures Taken

The species is listed in the Red Book of the adjacent Ryazan region (2002). The species category in the Red Book of the Moscow Region has been changed from 2nd to 3rd. The habitats of the species are protected on the territory of one reserve (Odintsovo district) (6).

Compliance with the regime of protection of protected areas, where there are habitats of the species. Population control.

It is expedient to develop a method for isolating and maintaining a species in collections of pure cultures.

Sources of information

1. Skirgiello, 1991; 2. Nordic macromycetes, 1992; 3. Vasil'eva, 1973; 4. Lebedeva, 1949; 5. Garibova and Sidorova, 1997; 6. Gorlenko, Sidorova, Sidorova, 1989; 7. Vishnevsky, Sidorova, 1997; 8. Data of the compiler of the essay. Compiled by I.I. Sidorov.

Photo: "Russula virescens BŻ2.1" by Jerzy Opioła - own work. Licensed under CC BY-SA 3.0 from Wikimedia Commons - https://commons.wikimedia.org/wiki/ File:Russula_virescens_B%C5%BB2.1.jpg #/media/File:Russula_virescens_B%C5%BB2.1.jpg

Written by Nikolay Budnik and Elena Mekk.

Russula green likes dryish pine-birch forests, sandy and sandy loamy soil. On Uloma Zheleznaya, it is not uncommon, but often wormy.

Russula green grow on our site in the same place every year. We sometimes pick young mushrooms for pickling. They can be fried and even dried.

You need to be very careful not to confuse Russula green with Pale grebe. If you are not sure, then it is better not to take Green Russula at all.

1. Russula green - a very pretty mushroom.

2. It grows on sandy soils.

3. Maybe that's why particles of earth are often visible on the hat, ...

4. ...and sometimes sand.

5. Russula green appears with us in mid-July, ...

6. ...and grows until the end of September.

7. Russula green rather than green, but greenish.

8. Usually the mushroom grows either alone, ...

9. ... or in small groups.

10. We no longer peel russula.

11. This does not affect the taste of mushrooms.

12. Green russula can also be found in a pine forest among moss, ...

13. ... and at the edge of the pines.

14. Mushroom loves all kinds of open places.

15. You can also meet him in the forest.

16. On our site, green russula grows every year in the same place.

17. And here we see them in a dry mixed forest.

18. Russula green - medium-sized mushroom.

19. These are already old mushrooms.

20. This is the average hat size.

21. The hat usually has a grayish-greenish color.

22. Often you can see soil particles on it.

23. Sometimes there is a lot of sand.

24. In the center, the hat is darker.

25. In young mushrooms, the edges of the cap are wrapped inside.

26. Gradually they straighten out, and the hat takes on a funnel shape.

27. In old mushrooms, the edges of the caps become wavy, uneven, ...

28. ... the edge looks ribbed.

29. We collect only such young mushrooms.

30. So the hat joins the leg.

31. The plates of the fungus are of medium frequency, even.

32. When young, they are white.

33. Dark spots appear on the plates with age.

34. These are clutches of insects.

35. Yes, and the plates themselves in mature mushrooms darken, become brown.

36. This is how the plates are attached to the leg.

37. Mushroom leg of medium height, cylindrical.

38. Usually it expands a little downward, ...

39. ... or maybe straight along the entire length.

40. The leg is smooth, dry.

41. Most often the leg is white.

42. Brownish spots may appear on it.

43. In the heat and in old specimens, the leg turns brown.

44. Inside the leg is solid, not hollow.

45. Only in old age does it become a little wadded.

46. ​​The pulp of green russula is white, fragile.

47. Unfortunately, she is often wormy.

48. In the air, the flesh does not change color.